8 uncooked bacon strips
1 T + 1 T of The Olive Bin's Garlic Olive Oil
4 1/2 C seasoned croutons
2 C (8 oz) shredded cheddar cheese
1 medium onion, chopped
1/4 C chopped sweet red pepper
1/4 C chopped green pepper
4 oz sliced fresh mushrooms
8 eggs
4 C milk
1 tsp salt
1 tsp ground mustard
1/8 tsp pepper
Easy Garlic Breakfast Bake
Ingredients
Number Of Servings: 16
Directions
- Preheat oven to 350 degrees.
- Place bacon strips in skillet and cook in 1 T of the Garlic olive oil until slightly crisp. Remove from skillet; crumble bacon strips, and set aside.
- Sprinkle croutons, cheese, onion, pepper, and mushrooms into two greased 8-in square baking dishes.
- In a large bowl, whisk the eggs, remaining Garlic oil (1 T), milk, salt, mustard, and pepper. Slowly pour over vegetables. Sprinkle with bacon.
- Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, for 45 to 50 minutes, or until a knife inserted near the center comes out clean.
TO USE FROZEN CASSEROLE
- Preheat oven to 350 degrees.
- Completely thaw casserole in the refrigerator for 24-36 hours. Remove from the refrigerator for 30 minutes before baking.
- Bake, uncovered, for 50-60 minutes, or until a knife inserted near the center comes out clean.
Additional Info
This casserole tastes just as good when warmed up after freezing. This recipe creates two 8-in casseroles so you can freeze one - one for now, and one for later. While it makes a great breakfast, you can also reheat the frozen casserole for a great lunch or dinner!
